Rosemary Mustard Pork Chops

by zesty on December 17, 2010 · 24 comments

Happy Friday!  I hope you are having a great day and in the mood for a quick pork dish. You can whip these rosemary mustard pork chops when you are in rush or if you’re really unsure about what to make for dinner.

For this dish I decided to use a simple sauce to enhance the pork flavor.  From there, the pork chops will sit on a large dollop of mashed sweet potatoes.  Can you really beat that?

I started off with a simple sear of the pork chops with a little oil and salt and pepper.  From there I de-glazed the pan with the base of the sauce and then continued to add flavor.  To finish, I jazzed up some sweet potatoes with nutmeg, milk, butter and a dash of brown sugar.  Oh dear  – I love sweet potatoes!!

Ingredients

  • 4 Pork chops
  • 1 Tbsp. olive oil
  • 1 Tbsp. French’s mustard
  • 1 Tbsp. soy sauce
  • 1/4 Cup chicken stock
  • 2 Tbsp. brown sugar
  • 1 Tsp. paprika
  • 1 Tbsp. rosemary (dried)
  • 1 Tsp. black pepper
  • 1 Tsp. salt

Method

  1. Preheat oven to 350°.
  2. Preheat saute pan/frying pan to medium high heat and dry the pork chops with a paper towel.
  3. Combine  soy sauce, mustard, paprika, brown sugar and rosemary in a bowl; mix together.
  4. Season pork with salt and pepper.
  5. Add pork to pan and begin to sear on one side, about 3-4 minutes.  Once complete on one side, flip and do the same on other side.
  6. Remove pork chops and place on plate.
  7. De-glaze the pan by adding the chicken stock and scraping all the bits off the bottom of the pan.
  8. Add the sauce mixture from step 3 and let thicken for 2 minutes.
  9. Add pork back on the pan and place into the oven to finish the cooking process; about 12 minutes.
  10. Remove from oven, baste with sauce.
  11. ENJOY!

Zesty Tip: When trying to caramelize meat and/or fish, it is essential that you pat it dry (with a paper towel) to remove any excess moisture on top of the meat.  This will eliminate the steaming process and let the meat/fish sear and caramelize more effectively.

I thought I would be somewhat balanced and add some green frozen peas to the plating dish along with a huge serving of garlic mashed sweet potatoes.  I hope you enjoy the day and I will see you all Monday.

Question of the day:  What are your Christmas cooking traditions?

Take care

zesty

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{ 23 comments… read them below or add one }

1 Meeta

mustard on meat just adds a powerful flavor – i love it. i also like the combination of sweet potatoes here! nice one!

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2 VeggieGirl

I see…. SWEET POTATOES!!!!!! :-D

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3 Mara @ What's For Dinner?

I’m trying this glaze on my chicken tonight since someone in my house won’t eat pork chops. Thanks for the caramelization tips!

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4 Natasha - 5 Star Foodie

The mustard and rosemary sound wonderful with the pork chops! Delicious meal!

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5 Heather McD (Heather Eats Almond Butter)

From there, the pork chops will sit on a large dollop of mashed sweet potatoes. Can you really beat that? UM, NO YOU CANNOT! :)

The pork sounds amazing, but the sweet potatoes sound even better. I have a bit of a sweet tater addiction and was immediately drawn to them.

Zesty, you know what I love about your blog?…Your Zesty Tips. I have written so many of them down. I really think you should devote one whole blog post to just tips. I need a list!

Happy St. Patty’s Day my friend! :)

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6 Maggie

Happy St patty’s day!

I’m giving away greek yogurt coupons if you’re interested!

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7 Lauren

pork chops + sweet potatoes = happy Lauren ;)

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8 Pearl

i don’t have any traditions on st. patrick’s day, but i’ll start one this year.

tradition: going over to zesty’s for dinner.

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9 Meg

Another yummy recipe! Sweet potatoes rock. They will be appearing in my post tomorrow!

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10 Christie @ Fig & Cherry

WOW! Great combo. I adore sweet potato mash and those peas look so green and fresh. Great dish!

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11 Bunny

I have a ton of boneless pork in the frezzer, this is perfect for SOME of it!

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12 Brittany

this looks deilish, and as far as st. pattys day traditions go, drinking is the only one i have! i’m on like my 14th beer or somehting. i lost count!!!! but i adore your blog, and the food i’ve made from it is fabulous.

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13 Kari

I just made these pork chops for supper. They were very good and everyone loved them.

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14 Loopy_NJ

The ingredients above calls for paprika, yet I don’t see it used anywhere in the recipe. Where do you add the paprika, when you are seasoning the chops or in the Rosemary Mustard mixture? Thanks.

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15 ZestyCook

@Loopy – You are so right. Sorry about that. Yes the paprika goes in the rub. I just fixed the instructions. Sorry for the confusion.

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16 Esther Lim-Virtanen

I really love your recipe and had put your link to my blog even. Thank you very much!

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17 Tia

Made these today. Perfect! I never buy pork chops, so I never really cook them but for some reason I picked them up at the grocery story this week and found this recipe. They were perfectly moist and I love the mustard touch. Thanks!

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18 Jackie

Hi Zesty

Did you use bone-in pork chops or boneless pork chops. What kind of mustard did you use french’s, dijon etc.

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19 ZestyCook

@Jackie – For this particular recipe, I used boneless but you can definitely use bone-in if you have them

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20 Jackie

Hi Zesty

What kind of mustard did you use in this recipe. French’s, Dijon, Whole Grain, etc.

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21 ZestyCook

@Jackie – I went with French’s

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22 Danica

Deliciousness Z! This made my mouth water just by the pictures alone. This would be an awesome WW recipe :)

Christmas traditions…I have too many to list but its my favorite time of year because I get to spend time with my family and friends.

Have an awesome weekend!

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23 Megan

My mom has made her amazing spaghetti every Christmas with cannolis for dessert.

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